Cite
HARVARD Citation
Pothimon, R. et al. (2022). Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper. Food bioscience. p. . [Online].
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Pothimon, R. et al. (2022). Determination of antifungal volatile organic compounds of upland rice vinegar and their inhibition effects on Aspergillus flavus in dried chili pepper. Food bioscience. p. . [Online].